Sweet and sour zucchini with tomato and mint

Let the tomatoes drain. Collect 3 tbsp oil and store the garlic cloves from the pot.

Cut the zucchini lengthwise into quarters and in width into pieces of 2 cm.

Heat the collected oil from the jar in a frying pan and fry the zucchini for 5 minutes on medium heat.

Meanwhile cut the cloves of garlic into slices. Halve the tomatoes. Add with the garlic and honey to the zucchini and cook 2 min.

Scoop and season with pepper and salt. Extinguish with the vinegar and turn off the heat. Allow to cool for about 30 minutes.

Remove the leaves from sprigs of fresh mint and cut roughly. Spoon the courgette into a bowl and garnish with the mint.